Macaroni with iron
Instructions
Prepare the dough by fontana on pastry Board the sifted flour.
In a bowl, break the eggs, add the olive oil and a pinch of salt, beat them and pour in the middle of the fountain.
Working with your fingers, wear, a little at a time, in flour, then with both hands, knead the dough nicely till it is well supported.
With a rolling pin roll of sheets, cut them into small squares, always coil them to thin iron, sfilatene the small cylinders of dough taken and allineateli gradually on a cloth sprinkled with flour to make them dry out slightly.
Down the pasta in plenty of lightly salted water, until al dente, then another sgocciolatela grated cheese and a ragout of lamb or pork.
Ingredients and dosing for 4 persons
- 500 g of flour
- 5 eggs
- 1 tablespoon of olive oil
- Salt
- 100 g of grated pecorino cheese
- Lamb ragù (or pork sauce)